Home Study Course in Food Safety - Alberta Health Services
Home Study Course in Food Safety - Alberta Health Services
Home Study Course in Food Safety - Alberta Health Services
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<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong><br />
<strong>Food</strong> <strong>Safety</strong>
<strong>Alberta</strong> <strong>Health</strong> <strong>Services</strong><br />
<strong>Health</strong> Protection<br />
Environmental Public <strong>Health</strong><br />
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> <strong>Safety</strong><br />
Table of Contents<br />
Introduction …………………………………………………………………………………………….. 3<br />
Section 1: <strong>Food</strong> <strong>Safety</strong> In <strong>Alberta</strong>………………………………………………………………….. 4<br />
Section 2: <strong>Food</strong>borne Illness………………………………………………………………………… 5<br />
Section 3: The Causes of <strong>Food</strong>borne Illness……………………………………………………... 8<br />
Section 4: How to Prevent <strong>Food</strong>borne Illness……………………………………………………. 16<br />
Appendix A: <strong>Food</strong>borne Illness Chart ...……………………………………….………………….. 34<br />
Exam package ………………………………………………………………………………………….. 37<br />
Acknowledgement: Much of this course material was taken from the former Calgary <strong>Health</strong><br />
Region’s <strong>Food</strong> <strong>Safety</strong> <strong>in</strong> <strong>Food</strong> Service: A <strong>Home</strong> <strong>Study</strong> <strong>Course</strong>. Copyright 2002, Revised 2009<br />
The fund<strong>in</strong>g for that project was provided by the <strong>Alberta</strong> Lottery Fund.<br />
2
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> Protection<br />
The ma<strong>in</strong> purpose of our home study course is to provide an <strong>in</strong>troduction to food safety. It is well known that apply<strong>in</strong>g<br />
food safety pr<strong>in</strong>ciples will reduce the risk of foodborne illness.<br />
There are four sections <strong>in</strong> this booklet:<br />
Section 1—<strong>Food</strong> <strong>Safety</strong> <strong>in</strong> <strong>Alberta</strong><br />
Section 2—<strong>Food</strong>borne Illness<br />
Section 3—The Causes of <strong>Food</strong>borne Illness<br />
Section 4—How to Prevent <strong>Food</strong>borne Illness<br />
The home study course can be done on your own time. This course can be taken by anyone who<br />
prepares food <strong>in</strong>clud<strong>in</strong>g people work<strong>in</strong>g <strong>in</strong> food bus<strong>in</strong>esses, daycares, long term care facilities,<br />
volunteers, and those who cook at home. Read through each section of this booklet and do the<br />
review questions.<br />
The exam is optional. The exam has a total of 25 multiple-choice and true or false questions. The<br />
pass<strong>in</strong>g mark is 80%. Upon successful completion of the exam, you will be awarded a <strong>Home</strong> <strong>Study</strong><br />
<strong>Course</strong> Certificate, which is valid for three years.<br />
Please note that this course does not meet prov<strong>in</strong>cial certification requirements.<br />
Thank you for your participation and the <strong>in</strong>terest you have shown <strong>in</strong> our home study course.<br />
.<br />
3
FOOD INSPECTIONS<br />
Section 1. <strong>Food</strong> <strong>Safety</strong> <strong>in</strong> <strong>Alberta</strong><br />
The <strong>Alberta</strong> <strong>Health</strong> <strong>Services</strong> (AHS) food <strong>in</strong>spection program is carried out by certified Public <strong>Health</strong><br />
Inspectors (PHIs) / Environmental <strong>Health</strong> Officers (EHOs) who work for Environmental Public <strong>Health</strong>.<br />
All public food facilities, from hot dog carts, grocery stores, to full service restaurants are <strong>in</strong>spected.<br />
A <strong>Health</strong> Inspectors’ authority lies with<strong>in</strong> the <strong>Alberta</strong> Public <strong>Health</strong> Act. Dur<strong>in</strong>g food <strong>in</strong>spections,<br />
<strong>Health</strong> Inspectors ensure that operators are follow<strong>in</strong>g government legislation such as the <strong>Alberta</strong><br />
<strong>Food</strong> Regulation. The <strong>Food</strong> Regulation requires that a food establishment must hold a valid food<br />
handl<strong>in</strong>g permit issued by AHS. To make an application for a food handl<strong>in</strong>g permit, visit the website<br />
www.albertahealthservices.ca/eph.asp or contact your local <strong>Health</strong> Inspector.<br />
There are a few exceptions to the requirement for a food handl<strong>in</strong>g permit. Special events, temporary<br />
food establishment and community organization functions do not require a food handl<strong>in</strong>g permit,<br />
although they do require approval from AHS and must follow regulatory requirements to ensure food<br />
is handled <strong>in</strong> a safe manner.<br />
The Public <strong>Health</strong> Act and the <strong>Food</strong> Regulation are available onl<strong>in</strong>e at the <strong>Alberta</strong> Queen’s Pr<strong>in</strong>ter<br />
website at www.qp.gov.ab.ca or by telephone at (780) 427-4952.<br />
Restaurant <strong>in</strong>spections can be viewed at www.albertahealthservices.ca/eph.asp . Court cases and<br />
food establishment closures can also be viewed at this site.<br />
FOOD SAFETY EDUCATION<br />
The <strong>Alberta</strong> <strong>Food</strong> Regulation states that food operators are responsible for complet<strong>in</strong>g the<br />
appropriate food safety tra<strong>in</strong><strong>in</strong>g. There is a requirement for one person per shift to have prov<strong>in</strong>cially<br />
recognized food safety certification if there are six or more food handlers on site. <strong>Food</strong> handlers<br />
<strong>in</strong>clude cooks, servers and bartenders. If there are less than six food handlers on site, one person<br />
<strong>in</strong> care and control of the establishment must have certification. This person should be on site most<br />
of the time. Information on prov<strong>in</strong>cial certification <strong>in</strong> food sanitation and hygiene can be found at<br />
www.albertahealthservices.ca/eph.asp.<br />
The home study course is a short 2–3 hour (m<strong>in</strong>i) course and does not provide prov<strong>in</strong>cial<br />
certification.<br />
4
Section 2. <strong>Food</strong>borne Illness<br />
Each year an estimated 11 – 13 million Canadians are ill from foodborne illness. Many people do<br />
not report foodborne illness to the health department or their doctor.<br />
<strong>Food</strong>borne illness, commonly called food poison<strong>in</strong>g, is caused by consum<strong>in</strong>g food or beverages<br />
contam<strong>in</strong>ated with bacteria, the tox<strong>in</strong>s or poison that some bacteria produce, viruses, parasites, or<br />
moulds. These are called pathogens or harmful microbes.<br />
Anyone can become ill with foodborne illness. However, some people are at a higher risk for food-<br />
borne illness. These <strong>in</strong>clude:<br />
babies or very young children<br />
seniors<br />
pregnant women<br />
sick people<br />
people with little resistance to illness; for example<br />
cancer, transplant and AIDS patients<br />
Common symptoms of foodborne illness:<br />
diarrhea<br />
vomit<strong>in</strong>g<br />
nausea<br />
stomach cramps<br />
headache<br />
fever<br />
Symptoms can last for several hours, days or months. <strong>Food</strong>borne illness can cause mild illness or<br />
very serious illness. People may have to stay off work. Sometimes people have to go to the<br />
hospital. <strong>Food</strong>borne illness can even cause death.<br />
A Listeria outbreak <strong>in</strong> 2008<br />
caused 23 deaths <strong>in</strong> Canada.<br />
The outbreak was<br />
l<strong>in</strong>ked to ready-to-eat deli<br />
meat products contam<strong>in</strong>ated<br />
at a Canadian food plant.<br />
Listeriosis is a rare but serious<br />
foodborne illness and<br />
can result <strong>in</strong> death. Pregnant<br />
women, the elderly and<br />
people with weakened immune<br />
systems are at the<br />
greatest risk of becom<strong>in</strong>g ill.<br />
Information on Listeria and<br />
other foodborne illnesses<br />
can be found at:<br />
Canadian <strong>Food</strong> Inspection<br />
Agency, Causes of <strong>Food</strong>borne<br />
Illness,<br />
http://www.<strong>in</strong>spection.gc.ca/<br />
english/fssa/concen/<br />
5
FACTS<br />
<strong>Food</strong> that conta<strong>in</strong>s harmful microbes (germs) or their tox<strong>in</strong>s (poison) may look, taste, and smell<br />
normal.<br />
In many cases, foodborne illness is not caused by the last meal or food eaten. It can take time<br />
for symptoms to develop. With E. coli O157:H7 <strong>in</strong>fection (a type of foodborne illness), it can take<br />
2-10 days for the signs of illness to appear. It can take 6-72 hours for the symptoms of<br />
Salmonella <strong>in</strong>fection to appear.<br />
It takes only a small number of microbes to cause some types of foodborne illness. Two<br />
examples are Shigella <strong>in</strong>fection and E.coli O157:H7 <strong>in</strong>fection.<br />
The harmful microbes that cause foodborne illness can also be spread by contact with another<br />
person, touch<strong>in</strong>g an animal, and swimm<strong>in</strong>g or wad<strong>in</strong>g <strong>in</strong> recreational pools.<br />
When two or more people have symptoms of foodborne illness after eat<strong>in</strong>g the same food or at<br />
the same facility, it is called an outbreak. Some outbreaks are small. Others are very large. In<br />
1996, a Salmonella outbreak <strong>in</strong> Calgary, <strong>Alberta</strong> caused illness <strong>in</strong> more than 100 people.<br />
<strong>Food</strong>borne illness is very expensive for health services, the foodservice <strong>in</strong>dustry, and society.<br />
Each year <strong>in</strong> Canada, $12–15 billion dollars are spent on foodborne illness.<br />
For more <strong>in</strong>formation on foodborne illness, go to the <strong>Food</strong>borne Illness Chart on page 34.<br />
REVIEW<br />
1. Name 2 groups of people who are at high risk for foodborne illness.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
2. List 4 common symptoms of foodborne illness.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
3. <strong>Food</strong> that conta<strong>in</strong>s harmful microbes (foodborne illness organisms) or their tox<strong>in</strong>s (poison) can<br />
taste normal. True_______ False________<br />
4. What causes foodborne illness?<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
6
ANSWERS:<br />
1. Babies, young children, seniors, pregnant women, sick people, and people who have<br />
little resistance to illness.<br />
2. Diarrhea, vomit<strong>in</strong>g, stomach cramps, nausea, headache and fever.<br />
3. True. <strong>Food</strong> that is contam<strong>in</strong>ated with food borne illness microbes can look, taste and<br />
smell normal.<br />
4. <strong>Food</strong>borne illness is caused by consum<strong>in</strong>g food or beverages contam<strong>in</strong>ated with<br />
bacteria, the tox<strong>in</strong>s or poison that some bacteria produce, viruses, parasites, or moulds.<br />
These are called pathogens or harmful microbes.<br />
7
MICROBES<br />
Section 3. The Causes of <strong>Food</strong>borne Illness<br />
Microbes are very small organisms that live all around us, but we cannot see them. (Micro means<br />
very small.) They are on plants, animals and people and <strong>in</strong> the air, soil, and water. Microbes are<br />
sometimes called germs.<br />
Most microbes do not harm us. Some microbes are good for us, such as the bacteria used to make<br />
yogurt. Only a small number of microbes cause foodborne illness. These are called disease<br />
caus<strong>in</strong>g or pathogenic microbes.<br />
The presence of some harmful microbes is enough to cause foodborne illness. Other harmful<br />
microbes need time and the right conditions to <strong>in</strong>crease <strong>in</strong> number or produce tox<strong>in</strong>s (poison) before<br />
they cause illness.<br />
Parasites, moulds, viruses and bacteria are examples of microbes that can cause foodborne illness.<br />
Parasites<br />
Parasites are microbes that live <strong>in</strong>, or on, other organisms. Parasites do not grow <strong>in</strong> food. They are<br />
destroyed by heat<strong>in</strong>g and freez<strong>in</strong>g.<br />
Some parasites are too small to be seen, such as Giardia and Cryptosporidium. They can cause<br />
waterborne illness when someone dr<strong>in</strong>ks untreated water. Make sure that water is safe to dr<strong>in</strong>k<br />
when you are camp<strong>in</strong>g or hik<strong>in</strong>g outdoors. You may have to boil it first to make it safe to dr<strong>in</strong>k.<br />
Other parasites are worms that you can see, such as roundworms and tapeworms.<br />
How to control parasites:<br />
Wash your hands after us<strong>in</strong>g the toilet and before prepar<strong>in</strong>g food.<br />
Cook food to safe temperatures.<br />
Use safe water supplies.<br />
Wash all fruit, vegetables and salad greens.<br />
8
Moulds<br />
Moulds cause food to spoil. Some moulds can also produce tox<strong>in</strong>s (poison). Some good moulds<br />
are used to ripen certa<strong>in</strong> cheeses.<br />
Moulds can grow on acidic food like oranges and tomatoes. They also grow <strong>in</strong> food with a lot of<br />
sugar, such as jam. They like warm, moist conditions and a good supply of air.<br />
How to control moulds:<br />
Store food at the proper temperatures and <strong>in</strong> a dry area.<br />
Use food quickly. Check best before dates.<br />
Check food carefully for mould. If you see any mould, the safest th<strong>in</strong>g to do is throw it out.<br />
Clean and sanitize utensils, conta<strong>in</strong>ers and any surfaces that touched mouldy food.<br />
Viruses<br />
Viruses are the smallest of all the microbes. Viruses do not grow <strong>in</strong> food. They can only grow <strong>in</strong> a<br />
liv<strong>in</strong>g cell.<br />
Viruses can be spread through contam<strong>in</strong>ated food and water, by a person handl<strong>in</strong>g food, or from<br />
one person to another. Norovirus and Hepatitis A are two viruses that cause foodborne illness.<br />
How to control viruses:<br />
Wash your hands after us<strong>in</strong>g the toilet and before prepar<strong>in</strong>g food.<br />
Wash all fruit, vegetables and salad greens.<br />
Use safe water supplies.<br />
Cook food to safe temperatures.<br />
9
Bacteria<br />
Bacteria are found everywhere <strong>in</strong> our environment. Although most bacteria are harmless or even<br />
beneficial, some are harmful and can cause foodborne illness. Harmful bacteria are called<br />
pathogens. These pathogens are commonly found <strong>in</strong> human and animal waste, <strong>in</strong> soil, and on raw<br />
meat, poultry and fish.<br />
Examples of foodborne illness bacteria:<br />
Campylobacter<br />
Clostridium botul<strong>in</strong>um (Botulism)<br />
Clostridium perfr<strong>in</strong>gens<br />
E. coli O157:H7<br />
Listeria monocytogenes<br />
Salmonella<br />
Shigella<br />
Staphylococcus aureus (Staph)<br />
Bacteria need certa<strong>in</strong> th<strong>in</strong>gs to grow: (FAT TOM)<br />
<strong>Food</strong><br />
<strong>Food</strong><br />
Acidity (pH is a measurement of acidity or alkal<strong>in</strong>ity)<br />
Temperature<br />
Time<br />
Oxygen (Air)<br />
Moisture (Water)<br />
Harmful bacteria grow very well <strong>in</strong> food that is rich <strong>in</strong> prote<strong>in</strong>s, vitam<strong>in</strong>s and m<strong>in</strong>erals. Meat, poultry,<br />
fish, eggs, dairy products, cooked vegetables and cooked gra<strong>in</strong>s are great sources of food for<br />
bacteria. These foods are called “potentially hazardous” because bacteria can grow on them. If<br />
these foods are not safely stored and prepared, they could cause foodborne illness.<br />
Harmful bacteria have also been found on salad greens and fruit.<br />
10
Acidity (pH)<br />
This is the amount of acidity or alkal<strong>in</strong>ity <strong>in</strong> a food. Lemons, limes and v<strong>in</strong>egar are examples of<br />
highly acidic foods. Highly acidic foods stop bacteria from grow<strong>in</strong>g, but do not kill them. Bacteria<br />
prefer foods that are only slightly acidic, such as meat, poultry and fish.<br />
Temperature and Time<br />
Bacteria need the right temperature to grow. When conditions are right, bacteria can multiply every<br />
fifteen to twenty m<strong>in</strong>utes. Most foodborne illness bacteria like temperatures between 4°C and 60°C<br />
(40°F to140°F). This range of temperatures is called the “Danger Zone”. The longer food is <strong>in</strong> the<br />
Danger Zone, the larger the number of bacteria that can grow.<br />
If the temperature is at 4°C (40°F) or colder, bacteria can survive but may grow slowly. If the<br />
temperature is too hot, at 60°C (140°F) or hotter, bacteria will stop grow<strong>in</strong>g. The <strong>Alberta</strong> <strong>Food</strong><br />
Regulation requires specific temperatures for stor<strong>in</strong>g, cool<strong>in</strong>g, freez<strong>in</strong>g, heat<strong>in</strong>g and hot hold<strong>in</strong>g<br />
potentially hazardous food.<br />
Oxygen (Air)<br />
Bacteria need the right k<strong>in</strong>d of air to live. Most bacteria grow only if they have oxygen. Other<br />
bacteria can only grow if there is no oxygen, for example Clostridium botul<strong>in</strong>um, the bacteria that<br />
causes botulism.<br />
Moisture (Water)<br />
Bacteria need water. The foods associated with foodborne illness, such as meat, fish, poultry, eggs,<br />
dairy products, fruit, vegetables and salad greens, have a lot of water <strong>in</strong> them.<br />
How to control bacteria:<br />
Keep potentially hazardous food out of the Danger Zone.<br />
Keep food cold, at 4°C (40°F) or colder.<br />
Keep food hot, at 60°C (140°F) or hotter.<br />
Cook food to safe temperatures.<br />
Chill hot food quickly.<br />
Wash your hands.<br />
Clean and sanitize utensils, equipment and food preparation surfaces.<br />
11
HOW FOODBORNE ILLNESS MICROBES ARE SPREAD<br />
<strong>Food</strong>borne illness microbes come from many sources: animals, people, soil, water, food, air,<br />
equipment, utensils and other objects.<br />
Animals<br />
Animals can be a source of harmful microbes. Raw meat, poultry and fish can be a source of<br />
bacteria such as Salmonella, Campylobacter and E. coli O157:H7. Everyone needs to wash their<br />
hands, and wash and sanitize kitchen surfaces and utensils after handl<strong>in</strong>g raw meat, poultry and<br />
fish.<br />
Insects and mice can carry bacteria and viruses on their bodies. If you have <strong>in</strong>sects or mice <strong>in</strong><br />
your food facility, you need to call a licensed pest control operator.<br />
People<br />
Soil<br />
Water<br />
People can carry harmful microbes <strong>in</strong> their <strong>in</strong>test<strong>in</strong>al tract, such as Salmonella and E. coli<br />
bacteria. If hands are not washed well after us<strong>in</strong>g the toilet, these microbes can be spread to<br />
anyth<strong>in</strong>g the person touches, such as food, another person or a surface. This way of spread<strong>in</strong>g<br />
microbes is called the “fecal–oral route”.<br />
<strong>Food</strong>service staff who handle raw meat, poultry and fish can spread harmful microbes to other<br />
food. Wash your hands before you touch other food <strong>in</strong> the kitchen.<br />
People may have bacteria called Staphylococcus aureus on their sk<strong>in</strong> and <strong>in</strong> their nose and<br />
throat. This bacteria can be spread to food by cough<strong>in</strong>g or sneez<strong>in</strong>g, or by touch<strong>in</strong>g food if you<br />
have <strong>in</strong>fected cuts or sores on your hands. This bacteria can also be spread to food if you blow<br />
your nose and then touch food without wash<strong>in</strong>g your hands.<br />
Harmful microbes may be found <strong>in</strong> soil. Vegetables and fruit that grow <strong>in</strong> soil may have harmful<br />
microbes on their outer surfaces. Salmonella and E. coli bacteria have been found on the outside<br />
of cantaloupes and tomatoes.<br />
Untreated water from lakes, streams and rivers can be a source of harmful microbes. Some<br />
examples are E.coli O157:H7, and parasites such as Cryptosporidium and Giardia. Water used<br />
<strong>in</strong> food service must be safe to dr<strong>in</strong>k.<br />
12
CHEMICALS<br />
Chemical food poison<strong>in</strong>g can result from eat<strong>in</strong>g naturally poisonous foods. For example, certa<strong>in</strong><br />
types of mushrooms (such as the Amanita species) may conta<strong>in</strong> natural poisons. Chemical food<br />
poison<strong>in</strong>g may also be caused if food is contam<strong>in</strong>ated with chemicals.<br />
Some California high school students became ill very quickly after dr<strong>in</strong>k<strong>in</strong>g punch. Their<br />
symptoms <strong>in</strong>cluded nausea, vomit<strong>in</strong>g, cramps, dizz<strong>in</strong>ess and headache. The diagnosis: z<strong>in</strong>c<br />
poison<strong>in</strong>g. The punch was made and stored <strong>in</strong> a galvanized metal conta<strong>in</strong>er with a corroded<br />
<strong>in</strong>terior. The conta<strong>in</strong>er was not <strong>in</strong>tended for food.<br />
How to prevent chemical food poison<strong>in</strong>g:<br />
Buy your food from licensed suppliers.<br />
Wash fruit, vegetables and salad greens.<br />
Use approved food-safe cookware and equipment.<br />
Use safe amounts of food additives such as MSG (monosodium glutamate).<br />
Do not store chemicals <strong>in</strong> food conta<strong>in</strong>ers and do not store food <strong>in</strong> chemical conta<strong>in</strong>ers.<br />
Label all chemicals.<br />
Use chemicals safely. Read the labels.<br />
Store chemicals away from food.<br />
Allergic Reactions to <strong>Food</strong><br />
Eat<strong>in</strong>g certa<strong>in</strong> foods or <strong>in</strong>gredients can cause allergic reactions <strong>in</strong> a small number of people.<br />
These reactions can be m<strong>in</strong>or or life-threaten<strong>in</strong>g.<br />
The follow<strong>in</strong>g foods account for 90% of all food-related reactions:<br />
milk and dairy products<br />
eggs<br />
wheat<br />
soy<br />
peanuts<br />
tree nuts (examples are almonds, brazil nuts and cashews)<br />
shellfish and fish<br />
13
Reduce the risk of allergic reactions:<br />
Have a plan for medical emergencies.<br />
Make sure all staff know the <strong>in</strong>gredients that are used <strong>in</strong> the facility. Someone with a peanut<br />
allergy may ask if the facility uses peanut oil. If staff or management don’t know the answer, tell<br />
the customer. The customer can then make other choices.<br />
Prevent cross contam<strong>in</strong>ation. T<strong>in</strong>y bits of food left on hands, a knife, spoon, cutt<strong>in</strong>g board or<br />
dishcloth can spread to other food and cause allergic reactions.<br />
REVIEW<br />
1. Name 1 way to control viruses <strong>in</strong> foodservice.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
2. List 2 ways to control bacteria <strong>in</strong> foodservice.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
3. Name 2 bacteria that cause foodborne illness.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
4. Give 2 examples of potentially hazardous food.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
5. State the temperature range of the Danger Zone.<br />
_________°C (__________°F) to ___________°C (___________°F)<br />
14
ANSWERS:<br />
1. Wash your hands, cook food to safe temperatures, wash fruits, vegetables and salad<br />
greens.<br />
2. Keep potentially hazardous food out of the Danger Zone; keep food cold, below 4°C<br />
(40°F) or hot, above 60°C (140°F).<br />
3. Salmonella, E. coli O157:H7, Shigella, Staphlycoccus aureus.<br />
4. Meats, poultry, fish, eggs, dairy products, cooked vegetables, and cooked gra<strong>in</strong>s.<br />
5. 4°C – 60°C (40°F – 140°F).<br />
15
Section 4. How to Prevent <strong>Food</strong>borne Illness<br />
THE TOP 5 FOOD HANDLING MISTAKES THAT CAUSE FOODBORNE ILLNESS*<br />
1. Ill <strong>Food</strong> Handlers<br />
Many foodborne illnesses are caused by ill food establishment employees. People with symptoms<br />
of nausea, vomit<strong>in</strong>g and/or diarrhea should not handle or prepare food for others. <strong>Food</strong><br />
establishment employees often return to work too soon after be<strong>in</strong>g ill or they return to work while<br />
still suffer<strong>in</strong>g from symptoms.<br />
2. Temperature Abuse<br />
Potentially hazardous foods that are stored <strong>in</strong> the temperature Danger Zone (between 4°C and<br />
60°C) allow bacteria to grow rapidly. Do not keep potentially hazardous foods <strong>in</strong> the temperature<br />
Danger Zone for longer than 2 hours. Keep hot foods hot and cold foods cold.<br />
3. Inadequate Cook<strong>in</strong>g<br />
<strong>Food</strong>borne illnesses are caused when raw foods, such as meat, poultry and fish, are not thoroughly<br />
cooked. Often a thermometer is not used to check the <strong>in</strong>ternal temperature of the cooked food.<br />
<strong>Food</strong>borne illness can also occur when leftover foods are not reheated to an <strong>in</strong>ternal temperature of<br />
at least 74°C.<br />
4. Cross Contam<strong>in</strong>ation<br />
Cross contam<strong>in</strong>ation is a major cause of foodborne illness. It can occur when dirty equipment or<br />
utensils are used to handle or prepare food. Cross contam<strong>in</strong>ation can also happen when the same<br />
cutt<strong>in</strong>g board that is used to prepare raw meat is used to prepare cooked or ready-to-eat foods; raw<br />
meats are stored too close to or above ready-to-eat foods; and, hands are not washed properly<br />
after handl<strong>in</strong>g raw meats and poultry.<br />
5. Improper Cool<strong>in</strong>g of Cooked <strong>Food</strong><br />
When hot foods take too long to cool, bacteria can grow rapidly. Hot foods are often left to cool <strong>in</strong><br />
large stock pots or deep conta<strong>in</strong>ers <strong>in</strong>stead of shallow, metal conta<strong>in</strong>ers. Rapid cool<strong>in</strong>g techniques<br />
can prevent foodborne illnesses from occurr<strong>in</strong>g. Rapid cool<strong>in</strong>g techniques <strong>in</strong>clude us<strong>in</strong>g an ice bath,<br />
an ice wand, stirr<strong>in</strong>g frequently or us<strong>in</strong>g shallow metal conta<strong>in</strong>ers.<br />
*Based on <strong>Alberta</strong> <strong>Health</strong> <strong>Services</strong>, Edmonton Zone statistics, 2007<br />
16
To Prevent <strong>Food</strong>borne Illness, Follow Two Key Pr<strong>in</strong>ciples When Handl<strong>in</strong>g <strong>Food</strong>:<br />
1. Keep food out of Danger Zone temperatures.<br />
2. Protect food from cross contam<strong>in</strong>ation.<br />
Practical ways to do this are given under the Eight Steps to Safe <strong>Food</strong><br />
THE EIGHT STEPS TO SAFE FOOD<br />
Step 1 — Buy<strong>in</strong>g and Receiv<strong>in</strong>g <strong>Food</strong><br />
Buy from approved suppliers.<br />
Make sure food is delivered at safe temperatures.<br />
Check new food supplies for: best before dates, expiry dates, signs of spoilage, damage and<br />
<strong>in</strong>sects.<br />
To review current food recalls and allergy alerts or to sign up for free, automatic email notices on<br />
food recalls and allergy alerts, go to the follow<strong>in</strong>g l<strong>in</strong>k:<br />
Canadian <strong>Food</strong> Inspection Agency, <strong>Food</strong> Recalls and Allergy Alerts, http://www.<strong>in</strong>spection.gc.ca/<br />
english/corpaffr/recarapp/recaltoce.shtml<br />
Step 2 — Stor<strong>in</strong>g <strong>Food</strong><br />
Put fresh and frozen foods <strong>in</strong> refrigerators, coolers and freezers as soon as they are delivered.<br />
Follow the FIFO rule (First In, First Out). Use food supplies <strong>in</strong> the order they were received.<br />
Keep refrigerators and coolers at 4°C (40°F) or colder. Keep freezers at –18°C (O°F) or colder.<br />
A thermometer needs to be <strong>in</strong> each fridge and freezer to measure the temperature.<br />
Ma<strong>in</strong>ta<strong>in</strong> good air circulation <strong>in</strong> refrigerators, coolers and freezers. Do not overfill with food.<br />
Store raw meat, poultry and fish below cooked or ready-to-eat foods such as salads,<br />
sandwiches and cakes.<br />
Do not store food on the floor of walk-<strong>in</strong> coolers or dry storage areas.<br />
17
Step 3 — Prepar<strong>in</strong>g <strong>Food</strong><br />
Wash your hands before prepar<strong>in</strong>g food.<br />
Start with clean and sanitized utensils, cutt<strong>in</strong>g boards, equipment and work surfaces.<br />
Wash fruits, vegetables and salad greens with cool, runn<strong>in</strong>g water to remove dirt, <strong>in</strong>sects,<br />
harmful microbes and pesticides.<br />
Leafy products like lettuce, sp<strong>in</strong>ach, parsley and cilantro may need several r<strong>in</strong>ses <strong>in</strong> clean<br />
water. Salad mixes have a short shelf-life. Check the “Best Before Date” and use them up<br />
quickly.<br />
For more <strong>in</strong>formation on wash<strong>in</strong>g fruits and vegetables, go to the follow<strong>in</strong>g l<strong>in</strong>k: Canadian <strong>Food</strong><br />
Inspection Agency, <strong>Food</strong> safety facts for fresh fruits and vegetables, http://<br />
www.<strong>in</strong>spection.gc.ca/english/fssa/concen/specif/fruvege.shtml<br />
Thaw frozen food safely:<br />
In the refrigerator or walk-<strong>in</strong>-cooler. Place the frozen food on a tray or plate and put it on the<br />
bottom shelf.<br />
In cold runn<strong>in</strong>g water. Use large s<strong>in</strong>ks. Clean and sanitize the s<strong>in</strong>k after the food is thawed.<br />
In a microwave oven, and cook immediately after food is thawed.<br />
Thaw<strong>in</strong>g at room temperature is not safe.<br />
<strong>Food</strong> Preparation and the Danger Zone<br />
Work quickly with food so that it spends only a short amount of time <strong>in</strong> the Danger<br />
Zone, 4°C (40°F) – 60°C (140°F).<br />
Put the food <strong>in</strong> the cooler or cook it and serve immediately.<br />
Do not store or display food <strong>in</strong> the Danger Zone.<br />
Follow the two hour rule: The total time that food is <strong>in</strong> the Danger Zone, from receiv<strong>in</strong>g<br />
to service, should never be more than 2 hours. Otherwise, it must be thrown away.<br />
18
<strong>Food</strong> Preparation and Cross Contam<strong>in</strong>ation<br />
Cross contam<strong>in</strong>ation is the spread of bacteria, viruses or parasites from one food to another, by<br />
hands, utensils or equipment. Direct contam<strong>in</strong>ation occurs if raw food touches cooked or ready to<br />
eat food or if a food handler sneezes or coughs <strong>in</strong>to food. To avoid cross contam<strong>in</strong>ation:<br />
Wash your hands when you come <strong>in</strong>to the kitchen and after handl<strong>in</strong>g raw meat, poultry and fish.<br />
Keep raw meat, poultry and fish away from cooked food or ready-to-eat food.<br />
Use separate knives, tongs, spoons, ladles and scoops for raw and cooked or ready-to-eat food.<br />
Use separate cutt<strong>in</strong>g boards for raw and cooked or ready-to-eat food.<br />
Use a clean spoon each time you taste food. Do not stick your f<strong>in</strong>gers <strong>in</strong> food.<br />
Clean and sanitize all equipment, utensils and surfaces that touch food.<br />
Change aprons and uniforms that are soiled with blood from raw meat and poultry.<br />
Change dish cloths and wip<strong>in</strong>g cloths often. When not <strong>in</strong> use, store cloths <strong>in</strong> a sanitiz<strong>in</strong>g solu-<br />
tion. Change the solution after the breakfast rush, the lunch rush and the d<strong>in</strong>ner rush. Change<br />
the solution if it is dirty or soiled. (See page 25 for directions on mak<strong>in</strong>g sanitiz<strong>in</strong>g solutions)<br />
Here is an example of cross contam<strong>in</strong>ation. In 1998, more than 150 customers became ill<br />
after eat<strong>in</strong>g at a M<strong>in</strong>nesota restaurant. Kitchen staff prepared raw chicken and then pre-<br />
pared the lettuce for 200 salads, without wash<strong>in</strong>g their hands.<br />
The outbreak was caused by Campylobacter bacteria. These bacteria can be found on<br />
raw or undercooked chicken.<br />
Step 4 — Cook<strong>in</strong>g <strong>Food</strong><br />
Cook or heat food to safe temperatures. Cook<strong>in</strong>g<br />
food to temperatures of 74°C (165°F) will kill most<br />
bacteria.<br />
Measure the temperature of cooked food with a<br />
thermometer. Clean and sanitize the stem of the<br />
thermometer before each use.<br />
Clean<strong>in</strong>g a food thermometer with an alcohol wipe<br />
19
Step 5 — Cool<strong>in</strong>g <strong>Food</strong><br />
Cool food quickly to 4°C (40°F) or colder to reduce the risk of foodborne illness. <strong>Food</strong> should<br />
cool from 60°C (140°F) to 20°C (70°F) or less with<strong>in</strong> 2 hours and from 20°C (70°F) to 4°C (40°<br />
F) or less with<strong>in</strong> 4 hours.<br />
It is not safe to leave hot food at room temperature to cool, or to put large amounts of hot food<br />
<strong>in</strong> the cooler. In both cases, the food does not cool quickly enough and stays <strong>in</strong> the Danger<br />
Zone for a long time.<br />
Salads, sandwiches and desserts also need to be cooled quickly to 4° C (40°F) or colder.<br />
Three ways to cool food quickly:<br />
1. Fill a large s<strong>in</strong>k with lots of ice. Add cold water. Place pots or conta<strong>in</strong>ers of hot food <strong>in</strong> the ice<br />
water bath. Stir often. Add ice as necessary. Tip: Use ice wands to stir conta<strong>in</strong>ers of hot food.<br />
2. Put large amounts of food <strong>in</strong>to smaller conta<strong>in</strong>ers or shallow pans no more than 10 cm (4 <strong>in</strong>)<br />
deep, and place <strong>in</strong> the cooler. Do not cover the conta<strong>in</strong>ers until the food has cooled. Use<br />
metal conta<strong>in</strong>ers or pans <strong>in</strong>stead of plastic, if possible.<br />
3. Cut large pieces of meat or poultry <strong>in</strong>to smaller pieces. Put <strong>in</strong> shallow pans and refrigerate.<br />
Cover when cooled.<br />
Step 6 — Hot and Cold Hold<strong>in</strong>g of <strong>Food</strong><br />
<strong>Food</strong> served at buffets or salad bars needs to be handled safely.<br />
Hot hold<strong>in</strong>g units such as steam tables must keep food at 60°C (140°F) or hotter.<br />
Cold hold<strong>in</strong>g units must keep food at 4°C (40°F) or colder. If ice is used to cool foods, the ice<br />
must come up the sides of the conta<strong>in</strong>ers to the level of the food.<br />
Measure the temperature of food every hour to make sure it is not <strong>in</strong> the Danger Zone.<br />
Do not add fresh portions of food to old food.<br />
Use sneeze guards (plastic shields) or covers to protect food on buffets and salad bars.<br />
Have tongs or serv<strong>in</strong>g spoons for each food conta<strong>in</strong>er.<br />
20
Step 7 — Reheat<strong>in</strong>g <strong>Food</strong><br />
Reheat leftover food quickly to 74°C (165°F) or higher with<strong>in</strong> 2 hours. This <strong>in</strong>cludes food made<br />
<strong>in</strong> advance for banquets and catered meals.<br />
Br<strong>in</strong>g soups, stews, gravies and stock to a boil. Stir often.<br />
Do not reheat food more than once.<br />
Hot hold<strong>in</strong>g equipment should not be used to reheat food. <strong>Food</strong> should already be hot when<br />
placed <strong>in</strong> hot hold<strong>in</strong>g equipment<br />
Step 8 — Serv<strong>in</strong>g <strong>Food</strong><br />
Sett<strong>in</strong>g the table:<br />
Pick up cutlery by the handles.<br />
Do not touch the rim of glasses or cups.<br />
Throw out chipped or cracked glassware and dishes.<br />
Serv<strong>in</strong>g food safely:<br />
Do not touch food or dr<strong>in</strong>ks with your f<strong>in</strong>gers.<br />
Use tongs or a scoop to pick up ice. Do not use your hands or a glass.<br />
Throw away food that falls on the floor.<br />
Wash and sanitize cutlery that falls on the floor.<br />
Keep serv<strong>in</strong>g stations clean.<br />
Prevent cross contam<strong>in</strong>ation.<br />
Clean and sanitize.<br />
Follow good personal hygiene standards.<br />
Clear<strong>in</strong>g tables:<br />
Throw away food left on a customer’s table such as open food like bread.<br />
Wash and sanitize tables.<br />
Wash your hands after touch<strong>in</strong>g dirty dishes and cutlery.<br />
21
S<strong>in</strong>gle service dishes and cutlery:<br />
Use disposable (s<strong>in</strong>gle service) cutlery and dishes only once.<br />
Store s<strong>in</strong>gle service cutlery with the handles up, or fac<strong>in</strong>g the same way. Customers can then<br />
pick up the cutlery by the handles.<br />
Summary: Key <strong>Food</strong> <strong>Safety</strong> Tips<br />
Cook food to safe temperatures. Check temperatures with a thermometer.<br />
Cool food quickly to safe temperatures.<br />
REVIEW<br />
1. Refrigerators and walk-<strong>in</strong> coolers should be kept at °C ( °F) or colder.<br />
2. Freezers should be kept at °C ( °F).<br />
3. List 2 ways to prevent cross contam<strong>in</strong>ation.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
4. List 2 ways to cool hot food quickly.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
5. Hot foods must be held at temperatures at ________°C (___________°F) or hotter.<br />
6. Cold foods must be held at temperatures at ________°C (___________°F) or colder.<br />
7. <strong>Food</strong> should be reheated to ____________°C (____________°F) with<strong>in</strong> hours.<br />
22
ANSWERS:<br />
1. 4°C (40°F)<br />
2. –18°C (0°F)<br />
3. See pages 12-13 for a list<br />
4. The follow<strong>in</strong>g methods may be used to cool food quickly:<br />
put pots or conta<strong>in</strong>er of hot food <strong>in</strong> an ice water bath<br />
put food <strong>in</strong> shallow pans and place <strong>in</strong> the cooler<br />
leave conta<strong>in</strong>ers uncovered <strong>in</strong> the cooler to speed up cool<strong>in</strong>g<br />
cut large cuts of meat <strong>in</strong>to smaller pieces<br />
use an ice wand<br />
5. 60°C (140°F)<br />
6. 4°C (40°F)<br />
7. 74°C (165°F) with<strong>in</strong> two hours<br />
23
CLEANING AND SANITIZING<br />
Clean<strong>in</strong>g removes food and grease from utensils, dishes, food preparation surfaces and<br />
equipment. Wash with hot water and soap and then r<strong>in</strong>se. Sanitiz<strong>in</strong>g reduces the number of<br />
harmful microbes to a safe level. Sanitiz<strong>in</strong>g is done with chemicals or hot water. There are 3<br />
chemical sanitizers approved for use <strong>in</strong> <strong>Alberta</strong>:<br />
Chlor<strong>in</strong>e or sodium hypochlorite (bleach is an example): 100 parts per million or ppm. To<br />
make a 100 ppm chlor<strong>in</strong>e sanitiz<strong>in</strong>g solution, add 15 ml (1 tablespoon) of bleach (5.25% chlo-<br />
r<strong>in</strong>e) per 4.5 litres (gallon) of water. For a smaller batch, use ½ teaspoon of bleach per liter of<br />
water. Mixed bleach solutions are unstable. A fresh solution needs to be made at least daily.<br />
―Quats‖ (quaternary ammonium compounds): 200 ppm. Mix accord<strong>in</strong>g to the manufacturer’s<br />
recommendations.<br />
Iod<strong>in</strong>e (iodophor compounds): 12.5 – 25 ppm. Mix accord<strong>in</strong>g to the manufacturer’s recommen-<br />
dations.<br />
The strength or concentration of a chemical sanitizer is meas-<br />
ured <strong>in</strong> parts per million or ppm. If you sanitize with chemicals,<br />
you need to test the strength of the sanitizer with test strips.<br />
If hot water is used for sanitiz<strong>in</strong>g, measure the temperature of<br />
the water. It should be over 77°C (170°F). This temperature can<br />
only be ma<strong>in</strong>ta<strong>in</strong>ed if there is a booster heater <strong>in</strong> the third<br />
compartment.<br />
Sanitiz<strong>in</strong>g requires three th<strong>in</strong>gs:<br />
a clean and r<strong>in</strong>sed surface<br />
the correct strength of sanitizer or the correct water temperature<br />
Test strips<br />
the correct contact time of the sanitizer on a surface (at least two m<strong>in</strong>utes)<br />
24
Dishwash<strong>in</strong>g<br />
In foodservice, dishwash<strong>in</strong>g is done manually or by mach<strong>in</strong>e. Dishwash<strong>in</strong>g has 4 steps: wash,<br />
r<strong>in</strong>se sanitize and air dry.<br />
1. Manual Dishwash<strong>in</strong>g<br />
A. Scrape and r<strong>in</strong>se the dishes. Soak<br />
cutlery <strong>in</strong> detergent and warm water.<br />
B. S<strong>in</strong>k #1 Wash: Fill the s<strong>in</strong>k with<br />
hot water (45°C/113°F). Add<br />
detergent.<br />
C. S<strong>in</strong>k #2 R<strong>in</strong>se: Fill the s<strong>in</strong>k with<br />
hot water (45°C/113°F). R<strong>in</strong>se the<br />
dishes to remove soap and food<br />
scraps.<br />
D. S<strong>in</strong>k #3 Sanitize: Use chemicals or hot water. Soak for 2 m<strong>in</strong>utes.<br />
E. Air dry.<br />
Chemicals<br />
Fill the third s<strong>in</strong>k with hot water (45°C/113°F).<br />
Add chlor<strong>in</strong>e (100 ppm), quats (200 ppm) or iod<strong>in</strong>e (12.5– 25 ppm). Note: 15 ml or 1<br />
tablespoon of bleach (5.25% chlor<strong>in</strong>e) added to 4.5 litres (1 gallon) of water approximately<br />
gives a concentration of 100 ppm of chlor<strong>in</strong>e.<br />
Check the concentration of the sanitizer with a test strip for that chemical. Instructions are on<br />
the paper label. Chlor<strong>in</strong>e test strips should be dipped <strong>in</strong> the solution and immediately<br />
compared with the colour chart for 100 ppm.<br />
Soak the dishes for two m<strong>in</strong>utes <strong>in</strong> the sanitizer, then air dry on a dra<strong>in</strong> rack. Do not dry with a<br />
cloth towel.<br />
25
Hot Water<br />
Fill the s<strong>in</strong>k with hot water over 77°C (170°F). You will need a special water heater, baskets to<br />
hold the hot dishes and a thermometer to check the water temperature.<br />
Let the dishes soak for two m<strong>in</strong>utes, then air dry.<br />
2. Mach<strong>in</strong>e Dishwash<strong>in</strong>g (also called Mechanical Dishwash<strong>in</strong>g)<br />
The temperature of the wash and r<strong>in</strong>se water depends on the type of sanitizer used.<br />
See the chart below.<br />
Type of Dishwasher<br />
Cutt<strong>in</strong>g Boards<br />
Clean and sanitize cutt<strong>in</strong>g boards and chopp<strong>in</strong>g blocks after each use.<br />
Wash with warm, soapy water. R<strong>in</strong>se.<br />
Apply a 100 ppm solution of chlor<strong>in</strong>e or 200 ppm solution of quats.<br />
Air dry.<br />
Both f<strong>in</strong>ished hardwood and plastic boards are acceptable if they are <strong>in</strong> good condition. Throw<br />
away cracked boards or boards with deep grooves. Plastic boards can be washed <strong>in</strong> the<br />
dishwasher.<br />
Type of Sanitizer<br />
Wash Water<br />
Temperature<br />
High Temperature Hot water 60°C (140°F)<br />
Low Temperature<br />
Chemicals:<br />
Chlor<strong>in</strong>e 100 ppm<br />
Quats 200 ppm<br />
Iod<strong>in</strong>e 12.5 - 25<br />
ppm<br />
45°C (113°F)<br />
R<strong>in</strong>se Water Temperature<br />
R<strong>in</strong>se water temperature needs<br />
to be 82°C.<br />
Follow the manufacturer’s<br />
recommendations.<br />
26
Garbage<br />
Keep garbage cans clean and covered.<br />
Empty garbage bags or conta<strong>in</strong>ers often.<br />
Wash your hands after touch<strong>in</strong>g garbage.<br />
Pest Control<br />
Pests such as mice, flies and cockroaches can spread harmful microbes to food and food<br />
preparation surfaces. Control pests by remov<strong>in</strong>g their basic needs of food, shelter and water.<br />
Keep your kitchen clean.<br />
Store food off the floor.<br />
Close food conta<strong>in</strong>ers tightly.<br />
Get rid of clutter.<br />
Clean up spills quickly.<br />
Keep outside doors closed. Repair screens on doors and w<strong>in</strong>dows. Ensure gaps under doors<br />
are sealed.<br />
Keep the area outside your restaurant clean and free of garbage.<br />
Do not use pesticides on your own. Call a pest control operator.<br />
Follow safety guidel<strong>in</strong>es around chemical products:<br />
Store chemicals away from food products.<br />
Never mix bleach and ammonia.<br />
Label all chemical conta<strong>in</strong>ers.<br />
Read labels carefully before buy<strong>in</strong>g and us<strong>in</strong>g chemicals.<br />
For more <strong>in</strong>formation on Material <strong>Safety</strong> Data Sheets go to this l<strong>in</strong>k: Workplace Hazardous<br />
Materials Information System (WHMIS), Canadian Centre for Occupational <strong>Health</strong> and <strong>Safety</strong>,<br />
http://www.ccohs.ca/oshanswers/legisl/<strong>in</strong>tro_whmis.html<br />
27
REVIEW<br />
1. Chlor<strong>in</strong>e is an approved sanitizer.<br />
True______ False_____<br />
2. S<strong>in</strong>gle service utensils and dishes should only be used once.<br />
True_____ False_____<br />
3. List 2 ways to keep mice out of your facility.<br />
_____________________________________________________________________________<br />
_____________________________________________________________________________<br />
28
ANSWERS:<br />
1. True<br />
2. True<br />
3. Keep your kitchen clean. Store food off the floor. Repair screens. Close<br />
food conta<strong>in</strong>ers. Close outside doors.<br />
29
PERSONAL HYGIENE<br />
Personal hygiene is very important. It helps stop the spread of harmful microbes and protects<br />
food, customers and staff. Here are two key guidel<strong>in</strong>es:<br />
1. Work only when you are well<br />
Do not work <strong>in</strong> food service if you have symptoms such as diarrhea or vomit<strong>in</strong>g, a cold or a sore<br />
throat. You are at higher risk of spread<strong>in</strong>g foodborne illness. <strong>Alberta</strong> <strong>Health</strong> <strong>Services</strong> may require<br />
that you stay off work if you have a confirmed foodborne illness such as Salmonella or E. coli<br />
O157:H7.<br />
The fecal-oral route is a common way of transferr<strong>in</strong>g pathogens to food. This occurs when a food<br />
handler does not wash their hands properly after us<strong>in</strong>g the toilet and then handles food or objects<br />
which then enter another person’s mouth.<br />
2. Wash your hands<br />
Your kitchen needs to have at least one handwash<strong>in</strong>g s<strong>in</strong>k with soap and paper towels.<br />
Wash your hands:<br />
at the beg<strong>in</strong>n<strong>in</strong>g of a shift<br />
whenever you come back <strong>in</strong>to the kitchen<br />
before prepar<strong>in</strong>g food<br />
after touch<strong>in</strong>g raw meats, poultry and fish<br />
after touch<strong>in</strong>g dirty utensils or equipment<br />
after us<strong>in</strong>g the toilet<br />
before and after eat<strong>in</strong>g<br />
after touch<strong>in</strong>g garbage<br />
after smok<strong>in</strong>g<br />
after blow<strong>in</strong>g your nose, cough<strong>in</strong>g or sneez<strong>in</strong>g <strong>in</strong>to your hands<br />
after touch<strong>in</strong>g money<br />
30
How to Wash Your Hands:<br />
1. Wet your hands.<br />
2. Put soap on your hands.<br />
3. Rub your hands together for at least 20 seconds. Wash your wrists too.<br />
4. Use a nail brush to scrub under your nails, the back of your hands and between your f<strong>in</strong>gers.<br />
5. R<strong>in</strong>se your hands with warm water.<br />
6. Dry your hands with a paper towel.<br />
Gloves <strong>in</strong> <strong>Food</strong>service<br />
Gloves do not replace hand wash<strong>in</strong>g.<br />
Gloves can become contam<strong>in</strong>ated, just like hands.<br />
Start with new disposable gloves with each new task.<br />
Wash and dry your hands before you put on gloves.<br />
Wash your hands after you remove your gloves.<br />
Throw your disposable gloves away after each use.<br />
Hand Sanitizers<br />
Key po<strong>in</strong>ts about alcohol-based hand sanitizers:<br />
1. Hand sanitizers do not replace wash<strong>in</strong>g with soap and warm water. Note: Alcohol-based hand<br />
sanitizers can be used as an extra step after handwash<strong>in</strong>g.<br />
2. Hand sanitizers must have an alcohol content of at least 63%.<br />
3. Hand sanitizers work best on visibly clean hands. Grease, food particles or dirt will reduce the<br />
effectiveness of the sanitizer.<br />
4. Add the product to the palm of one hand, dip all of your f<strong>in</strong>gertips <strong>in</strong>to the sanitizer and rub your<br />
hands together to distribute the sanitizer. Hand sanitizer should cover all parts of your hands<br />
and f<strong>in</strong>gers. Keep rubb<strong>in</strong>g your hands until they are dry, about 15–30 seconds. Do not r<strong>in</strong>se off<br />
the sanitizer.<br />
31
REVIEW<br />
1. Name 3 times when you should wash your hands <strong>in</strong> foodservice.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
2. List 2 personal hygiene tips for foodservice staff.<br />
____________________________________________________________________________<br />
____________________________________________________________________________<br />
ANSWERS:<br />
See the list on page 22.<br />
See the list on page 24.<br />
33
Appendix A: <strong>Food</strong>borne Illness Chart<br />
BACTERIA SOURCE/SPREAD SYMPTOMS PREVENTION<br />
Bacillus cereus<br />
This bacterium<br />
causes two types<br />
of foodborne<br />
illness.<br />
Type 1 is l<strong>in</strong>ked with boiled<br />
or fried rice that is stored <strong>in</strong><br />
the Danger Zone after<br />
cook<strong>in</strong>g.<br />
Type 2 is associated with<br />
cereal products, soups,<br />
pudd<strong>in</strong>gs, sauces, meats,<br />
vegetables, refried beans.<br />
Campylobacter Outbreaks have been<br />
l<strong>in</strong>ked to contam<strong>in</strong>ated<br />
water supplies,<br />
unpasteurized milk, raw or<br />
undercooked poultry, meat<br />
or shellfish.<br />
Clostridium<br />
botul<strong>in</strong>um<br />
This bacterium<br />
causes an illness<br />
called “botulism”, a<br />
rare but serious<br />
illness.<br />
Clostridium<br />
perfr<strong>in</strong>gens<br />
It is often called<br />
the “buffet bug”.<br />
E. coli O157:H7<br />
It takes only a few<br />
of these bacteria<br />
to cause illness.<br />
Outbreaks have been<br />
l<strong>in</strong>ked to <strong>in</strong>adequate process<strong>in</strong>g<br />
of commercial and<br />
home-canned low acid<br />
food.<br />
Found <strong>in</strong> the soil. Illness<br />
has been l<strong>in</strong>ked to cooked<br />
meats, meat products,<br />
poultry and gravies that<br />
were stored <strong>in</strong> the Danger<br />
Zone after cook<strong>in</strong>g.<br />
Source: animals<br />
(ma<strong>in</strong>ly cattle).<br />
Illness has been l<strong>in</strong>ked<br />
to undercooked<br />
ground beef; unpasteurized<br />
milk, apple<br />
juice and cider; cold<br />
cuts such as dry salami;<br />
lettuce and other<br />
raw fruits and vegetables;<br />
and raw sprouts<br />
Transmission has also<br />
been l<strong>in</strong>ked to contam<strong>in</strong>ated<br />
water, pett<strong>in</strong>g<br />
zoos/farms, and<br />
person to person.<br />
Illness occurs <strong>in</strong> 1<br />
–6 hours.<br />
Vomit<strong>in</strong>g is the<br />
ma<strong>in</strong> symptom.<br />
Illness occurs <strong>in</strong> 6<br />
–15 hours.<br />
Diarrhea is the<br />
ma<strong>in</strong> symptom.<br />
Illness occurs <strong>in</strong> 2<br />
–5 days.<br />
Diarrhea, stomach<br />
cramps, fever,<br />
nausea and vomit<strong>in</strong>g.<br />
Illness occurs <strong>in</strong><br />
12–36 hours.<br />
Nausea, vomit<strong>in</strong>g,<br />
diarrhea, double<br />
vision, droopy eyelids,<br />
difficulty<br />
speak<strong>in</strong>g, swallow<strong>in</strong>g<br />
and breath<strong>in</strong>g,<br />
muscle paralysis.<br />
Illness usually<br />
occurs <strong>in</strong> 10–12<br />
hours.<br />
Abdom<strong>in</strong>al<br />
cramps, diarrhea.<br />
Illness lasts 1 day<br />
or less.<br />
Illness occurs <strong>in</strong> 2<br />
–10 days.<br />
Severe stomach<br />
cramps, diarrhea<br />
(may be watery or<br />
bloody), vomit<strong>in</strong>g<br />
or mild fever may<br />
occur.<br />
The illness lasts 7<br />
–10 days.<br />
A few people<br />
(especially young<br />
children or the<br />
elderly) may develop<br />
kidney failure.<br />
Keep food out of the Danger Zone.<br />
Cool food quickly, <strong>in</strong>clud<strong>in</strong>g<br />
cooked rice, to 4°C (40°F) or<br />
colder<br />
Hold hot food to 60°C (140°F) or<br />
hotter.<br />
Reheat food quickly to 74°C (165°<br />
F) with<strong>in</strong> 2 hours.<br />
Prevent cross contam<strong>in</strong>ation.<br />
Wash your hands:<br />
before handl<strong>in</strong>g food<br />
after touch<strong>in</strong>g raw poultry and<br />
meat<br />
after handl<strong>in</strong>g pets and farm<br />
animals<br />
Clean and sanitize food<br />
preparation surfaces, equipment<br />
and utensils.<br />
Cook poultry and meat to safe<br />
temperatures.<br />
Do not use cans that are bulg<strong>in</strong>g.<br />
Use only commercially canned<br />
food <strong>in</strong> food service.<br />
Store cans and vacuum-packed<br />
food accord<strong>in</strong>g to label requirements.<br />
Do not feed honey to babies less<br />
than 1 year of age.<br />
Keep foods out of the Danger<br />
Zone.<br />
Cook to safe temperatures.<br />
Hold hot food above 60°C (140°F).<br />
Cool food quickly to 4°C (40°F).<br />
Reheat food quickly to 74°C (165°<br />
F).<br />
Cook ground meats to 71°C (160°<br />
F).<br />
Avoid cross contam<strong>in</strong>ation:<br />
wash your hands after handl<strong>in</strong>g<br />
raw meats.<br />
clean and sanitize all food contact<br />
surfaces.<br />
store raw meats below and<br />
separate from cooked and ready<br />
to eat foods.<br />
Wash vegetables, salad greens<br />
and fruit.<br />
34
BACTERIA SOURCE/SPREAD SYMPTOMS PREVENTION<br />
Listeria<br />
monocytogenes<br />
This bacterium<br />
causes an illness<br />
called “Listeriosis”.<br />
Salmonella<br />
This bacterium<br />
causes an illness<br />
called<br />
“Salmonellosis”.<br />
Shigella<br />
It takes very few<br />
bacteria to cause<br />
illness.<br />
Staphylococcus<br />
aureus (Staph)<br />
Bacteria produce a<br />
tox<strong>in</strong> <strong>in</strong> food if left<br />
<strong>in</strong> the danger<br />
zone.<br />
Associated with raw or<br />
contam<strong>in</strong>ated milk,<br />
soft cheeses, vegetables<br />
and ready-to-eat<br />
meats and fish.<br />
Found <strong>in</strong> soil, water,<br />
mud.<br />
Can be spread from<br />
mother to fetus.<br />
Commonly associated<br />
with raw and undercooked<br />
poultry, meat<br />
and fish.<br />
Also l<strong>in</strong>ked to melons<br />
and raw alfalfa, bean<br />
and radish sprouts.<br />
Spread through cross<br />
contam<strong>in</strong>ation and<br />
from person-to-person.<br />
Source: ma<strong>in</strong>ly humans.<br />
Spread through food<br />
and water contam<strong>in</strong>ated<br />
with feces.<br />
Can be spread from<br />
person to person.<br />
Source: ma<strong>in</strong>ly human<br />
sk<strong>in</strong>, nose and throat.<br />
found <strong>in</strong> high numbers<br />
<strong>in</strong> <strong>in</strong>fected cuts, boils<br />
and acne.<br />
Spread through contact<br />
with food, people<br />
or cough<strong>in</strong>g/sneez<strong>in</strong>g.<br />
Illness occurs <strong>in</strong><br />
3 – 70 days.<br />
Vomit<strong>in</strong>g, nausea,<br />
cramps, diarrhea,<br />
severe headache,<br />
constipation and<br />
persistent fever.<br />
In rare cases <strong>in</strong>fection<br />
of the bra<strong>in</strong><br />
or blood poison<strong>in</strong>g<br />
occurs.<br />
Illness occurs <strong>in</strong><br />
12–36 hours.<br />
Headache, stomach<br />
cramps, nausea,<br />
diarrhea, fever<br />
and sometimes<br />
vomit<strong>in</strong>g.<br />
May cause dehydration,<br />
especially<br />
<strong>in</strong> <strong>in</strong>fants.<br />
Illness occurs <strong>in</strong> 1<br />
–3 days.<br />
Stomach cramps,<br />
diarrhea, fever,<br />
nausea and vomit<strong>in</strong>g.<br />
Illness occurs <strong>in</strong> 2<br />
–4 hours.<br />
Nausea, cramps,<br />
vomit<strong>in</strong>g, diarrhea.<br />
Illness lasts 1–2<br />
days.<br />
Pregnant women and immunocompromised<br />
<strong>in</strong>dividuals should<br />
avoid ready-to-eat foods, smoked<br />
fish and unpasturized soft<br />
cheeses. Read the label.<br />
Reheat leftovers to 74°C.<br />
Wash all raw vegetables.<br />
Cook meats to safe temperatures.<br />
Wash your hands:<br />
after us<strong>in</strong>g the toilet<br />
before prepar<strong>in</strong>g food<br />
after handl<strong>in</strong>g raw meat and<br />
poultry<br />
after handl<strong>in</strong>g pets or animals<br />
Wash all vegetables, salad greens<br />
and fruit, <strong>in</strong>clud<strong>in</strong>g those that will<br />
be peeled.<br />
Cook foods to safe temperatures.<br />
Clean and sanitize all food contact<br />
surfaces that touched raw poultry<br />
& meats.<br />
Store raw meats below cooked<br />
and ready-to-eat foods.<br />
Wash your hands:<br />
after us<strong>in</strong>g the toilet<br />
after chang<strong>in</strong>g diapers<br />
before prepar<strong>in</strong>g food<br />
Wash all vegetables, salad greens<br />
and fruit, <strong>in</strong>clud<strong>in</strong>g those that will<br />
be peeled.<br />
Good personal hygiene:<br />
wash your hands after cough<strong>in</strong>g,<br />
sneez<strong>in</strong>g or blow<strong>in</strong>g your nose<br />
cover up cuts with a bandage and<br />
a glove<br />
Reduce direct hand contact with<br />
ready-to-eat foods and cooked<br />
foods.<br />
VIRUSES SOURCE/SPREAD SYMPTOMS PREVENTION<br />
Hepatitis A (HAV) Common sources are<br />
contam<strong>in</strong>ated water,<br />
shellfish and produce<br />
(salads).<br />
Can be spread from<br />
person to person.<br />
Can be spread to food<br />
by <strong>in</strong>fected food handlers.<br />
Illness occurs <strong>in</strong><br />
28–30 days.<br />
Fatigue, fever, loss<br />
of appetite, nausea<br />
and abdom<strong>in</strong>al<br />
discomfort. Jaundice<br />
(yellow sk<strong>in</strong> or<br />
eyes) follows <strong>in</strong> a<br />
few days.<br />
Infections may be<br />
mild, especially <strong>in</strong><br />
children.<br />
Wash your hands:<br />
after us<strong>in</strong>g the toilet<br />
after chang<strong>in</strong>g diapers<br />
before prepar<strong>in</strong>g food<br />
Wash all vegetables, salad greens<br />
and fruit, <strong>in</strong>clud<strong>in</strong>g those that will<br />
be peeled.<br />
35
VIRUSES SOURCE/SPREAD SYMPTOMS PREVENTION<br />
Norovirus<br />
It takes very few<br />
microbes to cause<br />
illness. Commonly<br />
called the<br />
“stomach flu” or<br />
the “24 hour flu”.<br />
Common sources are<br />
contam<strong>in</strong>ated water<br />
and ice, shellfish and<br />
salad <strong>in</strong>gredients.<br />
Can spread from<br />
person to person.<br />
Can be spread by<br />
touch<strong>in</strong>g contam<strong>in</strong>ated<br />
surfaces and then<br />
touch<strong>in</strong>g the mouth.<br />
Illness occurs <strong>in</strong><br />
24–48 hours.<br />
Nausea, vomit<strong>in</strong>g,<br />
diarrhea,<br />
abdom<strong>in</strong>al pa<strong>in</strong>,<br />
headache, fever.<br />
Illness lasts 24–48<br />
hours.<br />
PARASITES SOURCE/SPREAD SYMPTOMS PREVENTION<br />
Cryptosporidium<br />
Giardia<br />
Contam<strong>in</strong>ated water<br />
and food.<br />
Exposure to <strong>in</strong>fected<br />
persons and animals.<br />
Contam<strong>in</strong>ated water<br />
and food.<br />
Can be spread from<br />
person to person<br />
(especially <strong>in</strong><br />
<strong>in</strong>stitutions and day<br />
cares), and from<br />
animals and pets to<br />
people.<br />
Illness occurs <strong>in</strong><br />
about 7 days.<br />
Diarrhea,<br />
cramp<strong>in</strong>g and<br />
abdom<strong>in</strong>al pa<strong>in</strong>.<br />
Children may have<br />
vomit<strong>in</strong>g and loss<br />
of appetite.<br />
Illness occurs <strong>in</strong> 3<br />
–25 days.<br />
Abdom<strong>in</strong>al<br />
cramps, bloat<strong>in</strong>g,<br />
diarrhea, fatigue,<br />
and weight loss.<br />
Wash your hands:<br />
after us<strong>in</strong>g the toilet<br />
before prepar<strong>in</strong>g food or<br />
touch<strong>in</strong>g ready-to-eat food<br />
Clean and sanitize food<br />
preparation surfaces.<br />
Cook food to safe temperatures.<br />
Wash your hands:<br />
after us<strong>in</strong>g the toilet<br />
after chang<strong>in</strong>g diapers<br />
before prepar<strong>in</strong>g food<br />
Use safe water supplies.<br />
Wash your hands:<br />
after us<strong>in</strong>g the toilet<br />
after chang<strong>in</strong>g diapers<br />
before prepar<strong>in</strong>g food<br />
Use safe water supplies.<br />
For more <strong>in</strong>formation on foodborne illness or food safety, go to these web l<strong>in</strong>ks:<br />
<strong>Food</strong>borne Pathogens, Gateway to Government <strong>Food</strong> <strong>Safety</strong> Information (USA)<br />
http://www.foodsafety.gov<br />
Canadian Partnership for Consumer <strong>Food</strong> <strong>Safety</strong> Education<br />
http://www.canfightbac.org/en/<br />
Consumer Centre, Canadian <strong>Food</strong> Inspection Agency<br />
http://www.<strong>in</strong>spection.gc.ca/english/fssa/concen/concene.shtml<br />
It’s Your <strong>Health</strong>, <strong>Health</strong> Canada<br />
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/<strong>in</strong>dex-eng.php<br />
This material is designed for <strong>in</strong>formation purposes only. It should not be used <strong>in</strong> place of medical<br />
advice, <strong>in</strong>struction and/or treatment. If you have specific questions, please consult your doctor or<br />
appropriate health care professional.<br />
36
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> <strong>Safety</strong><br />
Instructions for Complet<strong>in</strong>g the Exam<br />
Although there is no time limit, you should try and complete this exam with<strong>in</strong> four weeks after<br />
receiv<strong>in</strong>g it. The exam has a total of 25 multiple-choice questions. For the correct response,<br />
choose the MOST CORRECT ANSWER based on the <strong>in</strong>formation from each section. To<br />
choose your answer, check the box with the correspond<strong>in</strong>g letter on the answer sheet provided.<br />
Complete the personal <strong>in</strong>formation sheet. Please pr<strong>in</strong>t clearly. We would also appreciate it if<br />
you would complete the evaluation form. When you are f<strong>in</strong>ished, return the answer sheet, the<br />
personal <strong>in</strong>formation sheet and the evaluation form, and mail it to:<br />
<strong>Alberta</strong> <strong>Health</strong> <strong>Services</strong> <strong>Alberta</strong> <strong>Health</strong> <strong>Services</strong><br />
Environmental Public <strong>Health</strong> OR Environmental Public <strong>Health</strong><br />
HSBC Build<strong>in</strong>g 10101 Southport Road SW<br />
Suite 700, 10055 - 106 Street Calgary, AB T2W 3N2<br />
Edmonton, AB T5J 2Y2 Attention: <strong>Health</strong> Educators<br />
Attention: <strong>Health</strong> Educators<br />
Red Deer and regions south of Red Deer please send the exam package to Calgary.<br />
Regions north of Red Deer please send the exam package to Edmonton.<br />
Upon successful completion of the exam, you will be awarded a <strong>Home</strong> <strong>Study</strong> <strong>Course</strong><br />
Certificate, which is valid for three years. The pass<strong>in</strong>g mark is 80%.<br />
37
Name:<br />
Address:<br />
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> <strong>Safety</strong><br />
Personal Information Sheet<br />
PLEASE PRINT CLEARLY<br />
Phone (home): (bus<strong>in</strong>ess):<br />
E-mail Address:<br />
Years employed <strong>in</strong> foodservice: Present position:<br />
Name and Address of place of employment::<br />
Date course was completed:<br />
Code #: 052710-455<br />
FOR OFFICE USE ONLY<br />
Postal Code<br />
Postal Code<br />
Date received: Date Exam/Certificate returned:<br />
Exam marked by: Pass □ Fail □ Score ______<br />
Educator’s Comments:<br />
* If you receive a score of less than 80% on the multiple-choice exam, you will not receive a<br />
certificate. Please contact our office at 780-735-1800 <strong>in</strong> Edmonton or 403-943-2890 <strong>in</strong> Calgary for<br />
more <strong>in</strong>formation.<br />
2EPHF-11-001<br />
Created: Jan/11<br />
Updated: Jan/12<br />
38
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> <strong>Safety</strong><br />
Answer Sheet (Please check the correct answer)<br />
Name:____________________________________________________________<br />
1. □a □b □c □d 14. □a □b □c □d<br />
2. □a □b □c □d 15. □a □b □c □d<br />
3. □a □b □c □d 16. □a □b □c □d<br />
4. □a □b □c □d 17. □a □b □c □d<br />
5. □a □b □c □d 18. □a □b □c □d<br />
6. □a □b □c □d 19. □a □b □c □d<br />
7. □a □b □c □d 20. □a □b □c □d<br />
8. □a □b □c □d 21. □a □b □c □d<br />
9. □a □b □c □d 22. □a □b □c □d<br />
10. □a □b □c □d 23. □a □b □c □d<br />
11. □a □b □c □d 24. □a □b □c □d<br />
12. □a □b □c □d 25. □a □b □c □d<br />
13. □a □b □c □d<br />
2EPHF-11-001<br />
Created: Jan/11<br />
Updated: Jan/12<br />
39
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> <strong>Safety</strong><br />
Evaluation<br />
Please mark the rat<strong>in</strong>g that best expresses your op<strong>in</strong>ion of this course.<br />
How can we improve this course?<br />
_____________________________________________________________________________<br />
_____________________________________________________________________________<br />
Is there more specific food safety <strong>in</strong>formation you would like to see <strong>in</strong>cluded <strong>in</strong> this course?<br />
_____________________________________________________________________________<br />
Any other comments or suggestions?<br />
Strongly<br />
Agree<br />
Agree Neutral Disagree<br />
Strongly<br />
Disagree<br />
I learned how to handle food safely. ○ ○ ○ ○ ○<br />
I will be able to put <strong>in</strong>to practice the <strong>in</strong>formation<br />
I learned. ○ ○ ○ ○ ○<br />
The manual was easy to read and understand.<br />
○ ○ ○ ○ ○<br />
The layout of the manual helped me to<br />
learn the material. ○ ○ ○ ○ ○<br />
The font size of the text was easy to<br />
read. ○ ○ ○ ○ ○<br />
The review questions at the end of each<br />
unit were useful. ○ ○ ○ ○ ○<br />
The stories of foodborne illness were<br />
<strong>in</strong>terest<strong>in</strong>g and useful. ○ ○ ○ ○ ○<br />
The exam questions were easy to read<br />
and understand. ○ ○ ○ ○ ○<br />
How do you rate the course overall?<br />
Excellent Good Average Poor Very Poor<br />
○ ○ ○ ○ ○<br />
_____________________________________________________________________________<br />
40
<strong>Home</strong> <strong>Study</strong> <strong>Course</strong> <strong>in</strong> <strong>Food</strong> <strong>Safety</strong><br />
Multiple Choice Exam<br />
1. Which of the follow<strong>in</strong>g is a term for a disease-caus<strong>in</strong>g microorganism?<br />
a. yeast<br />
b. pathogen<br />
c. spore<br />
d. cell<br />
2. Which of the follow<strong>in</strong>g is not a type of microorganism?<br />
a. virus<br />
b. atom<br />
c. parasite<br />
d. bacteria<br />
3. Animals can be a source of:<br />
a. Clostridium botul<strong>in</strong>um<br />
b. Salmonella<br />
c. fungi<br />
d. none of the above<br />
4. Which of the follow<strong>in</strong>g is not a common allergen?<br />
a. chocolate<br />
b. eggs<br />
c. wheat<br />
d. soy<br />
5. <strong>Food</strong> stored <strong>in</strong> the freezer should ideally be at a temperature of:<br />
a. -18ºC (0ºF)<br />
b. 4ºC (40ºF)<br />
c. 0ºC (32ºF)<br />
d. -8ºC (18ºF)<br />
6. The total time that food is <strong>in</strong> the "Danger Zone" from receiv<strong>in</strong>g to storage, should not be<br />
longer than:<br />
a. 5 hours<br />
b. 30 m<strong>in</strong>utes<br />
c. 2 hours<br />
d. 60 seconds<br />
7. Which of the follow<strong>in</strong>g is an example of a practice that could cause cross-contam<strong>in</strong>ation?<br />
a. stor<strong>in</strong>g raw chicken <strong>in</strong> a tightly sealed conta<strong>in</strong>er on the bottom shelf of a fridge<br />
b. us<strong>in</strong>g separate cutt<strong>in</strong>g boards for raw and ready-to-eat foods<br />
c. wash<strong>in</strong>g hands after handl<strong>in</strong>g raw meats<br />
d. us<strong>in</strong>g the same knife for cutt<strong>in</strong>g raw chicken and then fresh vegetables<br />
41
8. What is the best way to stop the growth of bacteria <strong>in</strong> food?<br />
a. clean countertops and cutt<strong>in</strong>g boards daily<br />
b. control the temperature of food<br />
c. use clean cloths to clean up spills<br />
d. cover food<br />
9. You can cool foods quickly by:<br />
a. us<strong>in</strong>g an ice water bath<br />
b. divid<strong>in</strong>g the food <strong>in</strong>to smaller conta<strong>in</strong>ers<br />
c. stirr<strong>in</strong>g food frequently with an ice wand<br />
d. all of the above<br />
10. Which of the follow<strong>in</strong>g do bacteria need to grow?<br />
a. dry conditions<br />
b. water, food and the right temperature<br />
c. light<br />
d. temperatures below 4ºC<br />
11. The "Danger Zone" is the range of temperatures between:<br />
a. 0ºC (32ºF) and 60ºC (140ºF)<br />
b. 60ºC (140ºF) and 70ºC (158ºF)<br />
c. 4ºC (40ºF) and 60ºC (140ºF)<br />
d. 0ºC (32ºF) and 4ºC (40ºF)<br />
12. What is the proper method for manual dishwash<strong>in</strong>g?<br />
a. wash, r<strong>in</strong>se, sanitize, air dry<br />
b. wash, sanitize, r<strong>in</strong>se, air dry<br />
c. sanitize, wash, air dry, r<strong>in</strong>se<br />
d. r<strong>in</strong>se, wash, sanitize, air dry<br />
13. Which answer is correct?<br />
a. you do not need to wash your hands if you use a lot of hand sanitizer<br />
b. hand sanitizer works well when your hands are greasy<br />
c. you should r<strong>in</strong>se your hands with water after you use hand sanitizer<br />
d. hand sanitizer should only be used after proper hand wash<strong>in</strong>g with soap and warm<br />
water<br />
14. Which of the follow<strong>in</strong>g statements <strong>in</strong> true?<br />
a. chemical food poison<strong>in</strong>g is only caused by clean<strong>in</strong>g products<br />
b. soil can conta<strong>in</strong> harmful microbes so you should always wash fruits and vegetables<br />
c. reheat<strong>in</strong>g leftover food to high temperatures will always make it safe to eat<br />
d. contam<strong>in</strong>ated or unsafe food will always smell or look bad<br />
15. How do you make up a small batch of chlor<strong>in</strong>e (bleach) solution to sanitize a cutt<strong>in</strong>g<br />
board?<br />
a. add 1/2 teaspoon of bleach (2.5ml) to one liter (1000ml) of water<br />
b. add one cup of bleach (250ml) to one liter (1000ml) of water<br />
c. add one tablespoon of bleach (15ml) to a wet clean<strong>in</strong>g cloth<br />
d. add 1/4 cup of bleach (60ml) to one liter (1000ml) of water<br />
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16. Which of the follow<strong>in</strong>g is not a sanitizer that is approved for use <strong>in</strong> <strong>Alberta</strong>?<br />
a. hot water 77ºC (171ºF) to 82ºC (180 ºF)<br />
b. quats<br />
c. silver<br />
d. iod<strong>in</strong>e<br />
17. Are wooden cutt<strong>in</strong>g boards acceptable to use <strong>in</strong> a food facility?<br />
a. yes, if they are made of f<strong>in</strong>ished hardwood<br />
b. no, only plastic cutt<strong>in</strong>g boards are acceptable<br />
c. yes, if they are made of unf<strong>in</strong>ished wood<br />
d. yes, if they are made of softwood<br />
18. What is the best way to control the spread of viruses?<br />
a. keep hot foods hot<br />
b. wash cutt<strong>in</strong>g boards with soapy water<br />
c. wash your hands<br />
d. refrigerate potentially hazardous foods<br />
19. Leftover foods should be reheated to what temperature?<br />
a. 74ºC (165 ºF)<br />
b. 60ºC (140 ºF)<br />
c. 4ºC (40 ºF)<br />
d. 82ºC (180 ºF)<br />
20. Which legislation do food operators need to follow?<br />
a. the <strong>Alberta</strong> Municipal Act<br />
b. the <strong>Alberta</strong> <strong>Food</strong> Regulation<br />
c. the <strong>Alberta</strong> Occupational <strong>Health</strong> and <strong>Safety</strong> Act and Regulations<br />
d. the <strong>Alberta</strong> Environmental Regulation and the Water <strong>Safety</strong> Code<br />
21. If the conditions are right such as temperature, bacteria can grow and double their<br />
numbers every:<br />
a. 20 seconds<br />
b. 20 m<strong>in</strong>utes<br />
c. hour<br />
d. 2 hours<br />
22. Who is at high risk of gett<strong>in</strong>g a foodborne illness?<br />
a. children<br />
b. seniors<br />
c. people with a weak immune system<br />
d. all of the above<br />
23. To thaw meat, poultry and fish, it is best to:<br />
a. use the refrigerator<br />
b. use a large pail to catch drips<br />
c. use warm runn<strong>in</strong>g water<br />
d. leave the food <strong>in</strong> the s<strong>in</strong>k overnight<br />
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24. You can determ<strong>in</strong>e if the roast beef is thoroughly cooked by:<br />
a. look<strong>in</strong>g at it<br />
b. always touch<strong>in</strong>g and feel<strong>in</strong>g it<br />
c. us<strong>in</strong>g a meat thermometer<br />
d. cook<strong>in</strong>g it at the same length of time<br />
25. How long should you wash your hands?<br />
a. at least 5 seconds<br />
b. at least 20 seconds<br />
c. at least 1 m<strong>in</strong>ute<br />
d. at least 2 m<strong>in</strong>utes<br />
For more <strong>in</strong>formation, please contact your nearest Environmental Public <strong>Health</strong> office.<br />
Edmonton Ma<strong>in</strong> Office<br />
Calgary Ma<strong>in</strong> Office<br />
Lethbridge Ma<strong>in</strong> Office<br />
780-735-1800<br />
403-943-2295<br />
403-388-6689<br />
Grande Prairie Ma<strong>in</strong> Office<br />
Red Deer Ma<strong>in</strong> Office<br />
www.albertahealthservices.ca/eph.asp<br />
780-513-7517<br />
403-356-6366<br />
2EPHF-11-001<br />
Created: Jan/11<br />
Updated: Jan/12<br />
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